If you love Brussels sprouts, you’ll like this easy Spanish recipe which we will be enjoying today with our big Easter meal for a little family.It’s something my dad likes to do when he is in charge of the vegetables, as he is today.
Don’t be put off by the fact that you boil the daylights out of them; the red wine vinegar lifts them from being ordinary overcooked vegetables to something surprising and tangy!
Happy Holidays to all.
Sauteed Brussels Sprouts (Inspired by Penelope Casas; modified by Pedro)
1-1.5 lbs Brussels sprouts, bottoms trimmed and old leaves removed
1.5 Tbs extra virgin olive oil
3 cloves garlic, smashed and peeled (not chopped up)
Salt
Freshly ground pepper
2 Tbs red wine vinegar
Place the sprouts in salted boiling water to cover and cook at a lively bubble for 10-15 minutes, or until tender (this is a personal taste thing; some people like mushy, some like firm, so play around with it)
Heat the oil in a skillet. Add the garlic cloves and sauté at medium heat until dark gold on all sides. Remove and discard. Add the sprouts and saute over medium high for five minutes. Sprinkle with salt and pepper and stir in the vinegar. Cook until the vinegar evaporates, stirring constantly.
Hot, Cheap & Easy 
Your recipe is very much the way my husband makes them…he uses balsamic vinegar.
The browning/caramelization is sure to make these especially tasty. I wonder what would happen if the red wine vinegar were substituted with some balsamic? Could also be interesting. I might just have to try both ways, to be sure! 😉
It took me a long time, but I finally graduated to Brussels Sprouts Fan! The browner and crispier, the better! Hope you had a lovely day!
I have some brussel sprouts in the fridge right now, I might try this tonight! c
That sounds great and I wouldn’t have thought of doing it – definitely one to try!
Happy Easter 😉